Tamarind Candy Balls [Video+Recipe] Bolitas de Tamarindo

1. Soaking the pulp

1. Combine the tamarind pulp with boiling water and let it rest until it has cooled to room temperature. Once cooled, cover and leave in the refrigerator overnight.

2. Making candy

1. Sift with a large mesh sieve, crushing the pulp to dissolve it. Discard the solids and seeds left. Add ¾ cup sugar with the tamarind juice (taste and add more sure if you find it necessary). Heat in a skillet or pot over medium heat.Stir vigorously; the mixture will begin to change color and get a little darker. When it is so thick that it is hard to stir, remove it from the heat and pour it over a lightly greased baking sheet. Let it cool to room temperature.

3. Forming balls

1. Coat your hands with a little oil and form small balls (1 in [2.5 cm] in diameter). Coat the balls with the remaining sugar.

4. Serving and storing

1. Serve, or store in an airtight container at room temperature for up to 3 days.